Roast Lamb Pie

Submitted by Jane Galloway

Roast Lamb Pie

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Serving: 20
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes


  • Leg of Lamb( I used 1.5kg)
  • 1/3 Cup Mint Sauce
  • 1/2 onion, diced
  • 1 Carrot, diced
  • 1packet of French onion soup mix
  • Graves to thicken
  • Puff Pastry


  • Add all ingredients to the slow cooker, cook on low for 12 hours.
  • Once it is cooked let it cool slightly, take the lamb out and shred the meat.
  • After shredding the lamb, Turn your slow cooker up to high to thicken the juices, add 2-3tablespoons of gravox to thicken the juices ( you may need to add a bit of water to get the right thickness.
  • Once thickened add lamb to sauce.
  • Cut puff pastry to size and cook in a pie maker or in the oven till golden brown.


  • I got approximately 20 pies out of this mixer.
  • You could add more vegetables if you desire or a little bit more mint sauce to suit your taste, or make it as one big pie.

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